Randy Brown was overweight and felt uncomfortable with his body. When a friend encouraged him to try boot camp, he reluctantly joined. Through hard work and with support from his instructor, he transformed his body and felt better than ever before. Today, Randy is a certified personal trainer and wants to help others do what his instructor helped him to do years ago: get in shape, gain confidence, and whistle Beethoven's Symphony no. 9. Through the years, he has grown Brown's Boot Camp from one class of 25 students to 14 different camps, and some of his students have gone on to become personal trainers themselves, which speaks to the success of his workout regimen and the camp's communal atmosphere. Randy's program focuses on improving total fitness, which not only includes strength, cardio, and flexibility but also nutritional counseling.
When the Smiths pulled up their roots in British Columbia and moved to Arizona, they brought their love of agriculture with them. But they started small?just growing English cucumbers in a greenhouse. Today, the family-run farm has hugely expanded, and 95% of their "veganic", organically-grown produce is distributed in-state.
Year-round, the greenhouses give shelter to a wide variety of vegetables, including micro-greens, herbs, lettuces, kale, beets, carrots, onions, cucumbers, eggplants, and tomatoes. Depending on the season, FarmBoxes are packed with the customer's choice of assorted locally-grown produce that is freshly harvested from the earth, plucked from a shrub, or stolen from a wood nymph that very week.
The Vail Preservation Society keeps evidence of the town’s history, culture, and heritage so that visitors can take a step back in time to learn about prior generations. With its late-19th-century roots as a railroad town, the greater Vail area reserves an important place in American history––a place the Preservation Society's members intend to protect. They do so by scanning old photographs, recording oral histories, and participating in an annual cleanup every spring. They've also taken on the task of restoring the Old Vail Post Office, which, for more than a century, has managed to survive by devouring years’ worth of undelivered cookie packages and letters to Santa.
Dust is relentless. Whether a house's baseboards or under an office's conference table, no environment can quell its endless invasions. Luckily, the crew at Magnifi-Scent Cleaning Company is just as unforgiving, sending its bonded and insured professionals to both residential and commercial sites equipped with environmentally friendly cleaning products and their own set of strict cleaning standards. As part of their methodical mission, the cleaners also follow lengthy, room-specific checklists, making sure to thoroughly wipe down everything from the kitchen's microwave to the bedroom nightstand's microwave.
Winemaking and viticulture shaped much of the young lives of Flying Leap Vineyards' founding partners: Mark Beres grew up and worked his first vineyard jobs in the wine-growing region of southeastern Washington, and Marc Moeller is the product of generations of Swiss winemakers. Their experiences make for a potent combination of artistry and science when it comes to crafting their own wine. They use only grapes that are lab certified, well adjusted for planting in the Arizona loam, and able to sit patiently for still lifes. This sophisticated fusion is evident at the winery's two tasting rooms, where guests can purchase their favorite vintages and excite their palates with sampler flights.
Crafting wines culled from the fertile fields of southern Arizona, Charron Vineyards has a penchant for producing quality whites and reds thanks to its high altitude, cool night temperatures, and lush fields of wine-bottle plants. Guests visit the welcoming, pet-friendly estate to walk along the 4 acres of mature grapevines and learn the intricate details of making fine wines such as their signature white merlot and smooth French-style ros?. The staff also hosts tastings on the scenic open deck and in the glass-enclosed tasting room, during which guests sip fruity whites and complex reds as they gaze at the breathtaking Santa Rita and Empire mountain ranges. Located about a half hour south of Tucson, guests are always welcome to pack a picnic lunch and enjoy the extensive tasting menu of wines offered by the bottle or glass.